This easy chicken salad sandwich recipe is the brainchild of Mary Hawkes of Prescott, Arizona, Grand Prize Winner of Arnold Bread’s inaugural “America’s Better Sandwich” Contest.

Aubrecia Houston, Brand Manager at Arnold®, Brownberry® and Oroweat® Breads, explained the judges’ “Mary Hawkes’ Fast ‘N’ Fresh Curried Chicken Salad Sandwich truly embodied a better-for-you sandwich that’s packed with whole grains and nutrition, as well as bold flavors.”

Sandwich recipes entered into the contest were judged on criteria such as taste, creativity, nutritional analysis and consumer votes. Nationally recognized dietitians were enlisted to help taste and score each recipe, and in the end, the Fast ‘N’ Fresh Curried Chicken Salad Sandwich was the winner.

Fast ‘N’ Fresh Curried Chicken Salad Sandwich

Ingredients

  • • 1/3 cup nonfat plain Greek yogurt
  • • 1-1/2 tablespoons apricot jam
  • • 1 tablespoon nonfat mayonnaise
  • • 1/2 teaspoon curry powder
  • • 1/8 teaspoon sea salt
  • • 3/4 cup chopped, cooked chicken breast
  • • 1/4 cup quartered seedless green grapes
  • • 3 tablespoons matchstick-cut (or coarsely shredded) carrots
  • • 3 tablespoons thinly sliced celery
  • • 3 tablespoons toasted slivered almonds
  • • 3 tablespoons golden raisins
  • • 4 slices Orowheat Whole Grains 100% Whole Wheat Bread
  • • 1/2 medium apple, thinly sliced
  • • 1/2 cup packed fresh baby spinach leaves

Instructions

Combine yogurt, jam, mayonnaise, curry and salt in a medium bowl; mix well. Remove and reserve 2 tablespoons. Add chicken, grapes, carrots, celery, almonds, and raisins to yogurt mixture in bowl; mix well.

To assemble sandwiches, place 2 slices bread on flat surface. Divide chicken salad on each, spreading evenly. Top evenly with apple slices and spinach. Spread reserved yogurt on one side of each of the 2 remaining slices of bread; place on top, yogurt side in. Makes 2 sandwiches; cut each in half and serve.

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